Characteristics:

Overall hydration: 68%
Preferment ratio: 30%
Preferment hydration: 100%
Preferment type: Poolish
Yeast in preferment ratio: 0,5% (Le 5 Stagioni)
Overall yeast ratio: 0,4% (Le 5 Stagioni)
Overall salt ratio: 3%
Overall brown sugar ratio: 2%
Milk powder ratio: 4%
Overall peanut oil ratio: 4%
Dough ball size: 255g
Flour selection: Le 5 Stagioni Manitoba

Method:
Poolish 12h, RT 19-21C
Main dough after kneading RT 19-21 3h, CT 6-8C 17h
2-3h RT before baking
Baking: mode bottom pizza stone and bottom heater + air convection, temperature 280C, 2x8 min parbaked under aluminum foil

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